In a med/high heat pan sear off brussels sprouts in a good splash of olive oil (season w salt/pepper). Once sprouts have browned reduce heat to med & add a 1/4 cup of water & vinegar.

Let liquids completely reduce until gone - this will steam the sprouts and assure they’re cooked through while still firm and a tad crispy. Once pan is near dry turn heat up again to med/high, add a small splash of olive oil, add sun-dried tomatoes, zest and juice of half the lemon and chili flakes. Toss for 2 mins, check seasoning and plate up with cracked pepper and a generous zesting of parmesan. Another squeeze of lemon can be nice & a little drizzle of your fav olive oil.